1. Butter, Cream, Yoghurt & Cheese © PDST Home Economics

2. Manufactured from milk.A water-in-oil emulsion Butter Nutrient Explanation Protein A little HBV protein in butter Fat Animal fat (saturated fat) The fatty acid is called butyric acid Carbohydrates Trace amounts of lactose(milk sugar) Vitamins Fat-soluble vitamins A, D & E Minerals Traces of calcium & phosphorus Sodium & chloride are added during production Water Small amount - 14-16%

3. Composition of Butter ProteinFatCarbohydra te VitaminsMineralsWater 1%82%0.5% 2%14%  Must contain at least 80% fat to be called butter, by law. Production of Butter 1. Cream(fat from milk) is pasteurised 2. Cream is cooled & the fat hardens 3. Cream is churned & the fat clumps together 4. The liquid part, called buttermilk, is drained off 5. Salt (1.5 %) is added 6. The butter is packed for sale

4. Types of Butter TypeUse 1. Salted: 2% salt is addedBaking, table use 2. Unsalted: No salt addedLow sodium diets, baking 3. Spreadable Butter: Churned for longer periods of time to allow for the fat globules to separate. This allows for a more spreadable product Sandwiches 4. Low-fat: Fat content reduced by 50%Low kilocalorie diets 5. Concentrated Butter: made up of 84% fat Sandwiches ……………..

5. Cream  Milk is an oil-in-water emulsion.  Cream is made from the fat of milk NutrientExplanation Protein Approx. 3% in cream HBV (animal protein) called casein Fat Varying quantities ofsaturated fat Depends on the type of cream Carbohydrate 2-4% called sugar lactose Vitamins Small amounts of B group vitamins A & D Minerals Calcium Water Varies according to type

6. Production of cream 1. Milk is heated to 50°C 2. It is then subjected to centrifugal force which separates the upper cream layer from the lower layer of skimmed milk 3. The cream is heated using pasteurisation, sterilisation or ultra-heat treatment

7. Types of Cream Type of creamUse Half Cream 12% fat Pouring cream used in desserts Single Cream 18% fat Pouring cream used in desserts & sauces Double Cream 48% fat Decoration of desserts Whipping Cream 35% fat Decoration of desserts UHT Cream 35% fat Trifles Sour Cream 18% fat In savoury dishes, e.g. sweet & sour Cream Alternatives: a) Crème Fraiche 30% fat A mixture of soured cream & yoghurt or buttermilk b) Fromage frais 13% fat Blend of soft cheeses c) Greek Yoghurt 10% fat Thick creamy yoghurt used instead of cream.

8. Nutritive Value NutrientExplanation Protein HBV Fat Saturated fat Amount depends on the type of milk : low fat, skimmed or full-fat Carbohydrate Milk sugar lactose Can be introduced by the addition of fruit & sweeteners Vitamins Fat – soluble: A & D Water – soluble: B1 thiamine, B2 riboflavin and niacin Minerals Calcium Small amounts of potassium & phosphorus Water Varies according to the fat content

9. Dietetic Value/contribution to the diet Dietetic Value  Yoghurt contains HBV protein necessary for growth, therefore it is a suitable food for children & teenagers  Yoghurt is easily digested & is suitable for the elderly & convalescents  Yoghurt contains HBV protein necessary to repair cells, essential for those recovering from illness  Low-fat yoghurts are available & are particularly suitable for those on low-kilocalorie diets Economic Value  Yoghurt can be used in a wide variety of dishes  Yoghurt is available in a wide variety of flavours  Yoghurt is relatively inexpensive to buy

10. Guidelines for storing yoghurt  Store in a refrigerator (below 5˚C)  Use within the best before date Bio-yoghurts contain additional bacteria cultures such as lactobacillus casei, which manufacturers claim support the natural bacteria in the intestines & help to regulate digestion

12. Classification of cheese Hard cheeseSemi-hard cheese Soft cheeseProcessed cheese Cheddar Parmesan Swiss Stilton Gouda Cottage Brie Mozzarella Feta Cheese spread Cheese slices Smoked cheese TypeProteinFatCarb.VitaminsMineralsWater Hard Soft 26% 14% 33% 4% 0% 4% A, B2 Calcium 37% 77% Average Composition of Cheese

13. Nutritive Value/Nutritional Significance NutrientExplanation Protein HBV caseinogen Fat Saturated Hard cheese has more than soft cheese Carb. None in hard cheese, as they are lost during processing Small proportion in soft cheese of the disaccharide lactose present Vitamins Vitamin A, B2(riboflavin) & D No vitamin C Minerals Hard cheese is a very good source of calcium Water Hard cheese 33% Soft cheese 75%

14. Dietetic Value of cheese  Rich in protein & calcium - essential for growth in children, adolescents, pregnant women & nursing mothers  High-energy food - suitable for active people  Cottage cheese (4% fat) and low-fat types for low- kilocalorie/low cholesterol/ weight-watching diets  Lacks carbohydrates, should be eaten with foods rich in carbohydrate e.g. brown bread Economic Value  Versatile, used in a wide range of dishes  Economical - little or no waste  Quick & convenient  High energy, nutritious snack

15. Cheese-Making 1. Milk is pasteurised 2. Lactic acid bacteria is added.This changes lactose(milk sugar) to lactic acid 3. Milk is warmed to approximately 30°C 4. The enzyme rennet is added milk protein, caseinogen converts to casein. The mixture is left for between 30-45 mins until casein turns to curds(solid) & whey(liquid) 5. Whey is drained off & the curds are chopped = Cottage cheese 6. Scalding =the curds are heated again (to 40°C) to shrink them further & the squeeze out more whey. 7. Cheddaring=the curds are cut into blocks & packed on top of each other to remove any remaining whey.

16. 8. 2% salt is added & more whey is drained off 9. The cheese is pressed into moulds 10. For protection, the cheese is sprayed with hot water & this forms a rind 11. The cheese is removed from moulds & wrapped in polythene bags, where it is left to ripen. Ripening time varies with the type of cheese, e.g. cheddar cheese is left to ripen for up to one year at 10°C. Cheddar cheese is produced at this point 12. The cheese is date-stamped, graded & packed

17. Nutrients 1. Fat melts and separates out 2. Protein coagulates – it shrinks and becomes indigestible, hard & tough 3. Little loss of nutrients Effects of cooking Physical Attributes 1. Melts 2. Shrinks and becomes hard and tough 3. When cooked it gives a golden colour to food 4. Easy to overcook – so add it at the end of cooking time to prevent carbonisation Micro-organisms 1. Are destroyed

18.  Hot snack – cheese on toast  Cold snack - sandwich  Sauce making – cheese sauce  Fillings - omelettes  As dips & spreads  Toppings - pizza  Course at end of meal – cheese board  Protein alternative  Enhances nutritive value of a dish Culinary uses of cheese

19. Guidelines for buying cheese  Cheese should be bought in small amounts  Cheese should be used quickly  Pre-packed cheese should be fully sealed after opening  Buy cheese from a hygienic shop  Check the use-by date Guidelines for storing cheese  Open cheese should be wrapped in separate polythene bags to retain moisture & flavour  Always store cheese in a refrigerator  Blue cheese needs air and therefore should be stored in a polythene  Cheese is best eaten at room temperature